Slow Cooked Cherry Beef with Winter Squash

Although the combination of beef and cherries may sound odd, it's a pairing that works really well.

Cherries and cherry juice have a reputation for being anti-inflammatory-one reason why they have long been used as a natural treatment for gout.

See Grass-Fed Gourmet article for more tips.

Slow Cooked Cherry Beef with Winter Squash recipe
  • 6Servings


  • 12 oz. frozen dark cherries
  • 1 medium butternut squash, peeled, seeded, quartered, and sliced
  • 1 large sweet onion, sliced
  • ½ cup dried, juice-sweetened tart cherries
  • 1¼ lbs. cubed, grass-fed stew beef (about 2-inch cubes)
  • 1 14-oz. can diced tomatoes, undrained
  • 2 Tbs. quick-cooking tapioca
  • 2 tsp. unsweetened tart cherry or apple butter, optional
  • ¾ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. cinnamon


  1. Place frozen cherries, squash, onion, and dried cherries on bottom of slow cooker. Top with beef cubes.
  2. In medium bowl, combine tomatoes, tapioca, cherry butter (if using), salt, pepper, and cinnamon, and mix well to thoroughly combine. 
  3. Pour tomato mixture over beef and cook on high 4-5 hours, or on low 5-6 hours, until beef is cooked through, but still moist, and squash is tender.

Nutrition Information

  • Calories: 298
  • Carbohydrate Content: 40 g
  • Cholesterol Content: 52 mg
  • Fat Content: 6 g
  • Fiber Content: 7 g
  • Protein Content: 23 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 514 mg
  • Sugar Content: 19 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.